Ingredients
Scale
For the Pesto:
- 1 cup walnuts (lightly toasted for extra flavor)
- 2 cups fresh basil leaves, packed
- 2–3 garlic cloves (adjust to taste)
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan version)
- 1–2 tablespoons lemon juice (for added freshness)
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
For the Pasta:
- 12 oz pasta of your choice (spaghetti, fusilli, penne, or gluten-free pasta for a gluten-free version)
- 1 tablespoon olive oil (for cooking the pasta)
- 1/4 cup pasta cooking water (for loosening the pesto sauce)
Optional Toppings/Extras:
- Extra Parmesan cheese (or vegan cheese) for serving
- Fresh basil leaves for garnish
- Crushed walnuts for a crunchy topping
- Roasted vegetables like cherry tomatoes, zucchini, or bell peppers
- Grilled chicken or tofu for added protein
Ingredient Highlights: Walnut Pesto Pasta
- Walnuts: Walnuts add a rich, earthy flavor to the pesto and are a great source of omega-3 fatty acids, antioxidants, and protein. Toasting the walnuts before blending intensifies their flavor.
- Basil: Fresh basil is the star of pesto, bringing a bright, aromatic flavor that pairs beautifully with the walnuts and garlic.
- Garlic: Garlic gives the pesto a savory, bold kick, complementing the richness of the walnuts and cheese.
- Olive Oil: Olive oil provides smoothness and helps bind the pesto ingredients together while adding a healthy fat element.
- Parmesan Cheese: Parmesan contributes a sharp, nutty flavor and adds creaminess to the pesto. If you’re vegan, nutritional yeast is a great substitute.
- Pasta: The pasta provides a neutral base that soaks up the flavors of the pesto. Feel free to use any type of pasta, whether traditional wheat, gluten-free, or whole wheat, depending on your preference.
Instructions
Prepare the Pesto:
- Toast the Walnuts: Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. This step enhances the walnut flavor and adds a subtle crunch. Set the walnuts aside to cool.
- Blend the Pesto Ingredients: In a food processor or blender, combine the toasted walnuts, fresh basil leaves, garlic, Parmesan cheese (or nutritional yeast for a vegan version), and lemon juice. Pulse several times until the ingredients are roughly chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If the pesto is too thick, add a little more olive oil or a splash of pasta cooking water to thin it out.
- Season to Taste: Add salt, pepper, and crushed red pepper flakes (if using) to the pesto, adjusting the seasoning to your preference. Blend again to incorporate the seasoning.
Cook the Pasta:
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, usually around 8-12 minutes, depending on the type of pasta.
- Reserve Pasta Water: Before draining the pasta, reserve about 1/4 cup of the pasta cooking water. This starchy water helps loosen the pesto sauce and allows it to coat the pasta evenly.
- Drain and Toss: Drain the pasta and return it to the pot. Drizzle with a tablespoon of olive oil to prevent sticking. Add the pesto sauce, and toss to coat the pasta evenly. If needed, add a little pasta water to help the pesto sauce adhere to the noodles.
Serve the Pasta:
- Serve: Divide the Walnut Pesto Pasta into individual bowls. Garnish with extra Parmesan cheese, fresh basil leaves, and a sprinkle of crushed walnuts for added texture. You can also add some roasted vegetables or grilled chicken for a more complete meal.
- Prep Time: 5-10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4-6
- Calories: 400-500
- Fat: 20g
- Carbohydrates: 45g
- Protein: 12g